FS 60900 - Food Lipids

Credit Hours: 1.00 to 3.00. (NUTR 60900) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years. Prerequisite: BCHM 56100 and FS 65000 or FS 45300/NUTR 45300. Typically offered Fall.

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FS 60900 - Food Lipids